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Bacon, Egg & Mushroom Burritos

Bacon, Egg and Mushroom Burritos
Thick sliced apple wood-smoked turkey bacon, shiitake mushrooms and spinach enhance this yummy egg wrap. Perfect for breakfast or lunch on-the-go.
Prep Time:  10 minutes
Cook Time:  12 minutes
Servings:  6 servings

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6 thick slices applewood-smoked turkey bacon (6 oz.)
4 oz. fresh shiitake OR button mushrooms, stemmed, sliced
4 oz. fresh baby arugula OR spinach (4 cups)
12 EGGS, beaten


Step 1 COOK bacon in 12-inch nonstick skillet over medium heat until crisp. REMOVE bacon; pour off all but 1 Tbsp. drippings. ADD mushrooms; sauté over medium heat 2 minutes. ADD arugula; cook until wilted, about 1 minute.
Step 2 POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. SEASON with salt and pepper.
Step 3 SPOON egg mixture into center of each tortilla, dividing evenly; top each with 1 bacon slice. FOLD in sides of tortillas, then roll up burrito-style.


Nutrition Information

Per Serving

Excellent Source: Protein, Vitamin D, Folate, Iron and Choline

Good Source: Vitamin A and Calcium

Calories: 410

Total Fat: 21 g
    Saturated fat: 6 g
    Polyunsaturated fat: 5 g
    Monounsaturated fat: 9 g

Cholesterol: 400 mg
Sodium: 1088 mg
Carbohydrates: 29 g
Dietary Fiber: 2 g
Protein: 26 g
Vitamin A: 988.5 IU
Vitamin D: 92.4 IU
Folate: 149.1 mcg
Calcium: 148.7 mg
Iron: 4.2 mg
Choline: 284.8 mg

Vitamin C: 2.9 mg
Vitamin E: 2.2 IU
Trans Fat: 0 g
Sugars: 3 g
Potassium: 413.1 mg
Magnesium: 41.9 mg
Selenium: 53 mcg
Phosphorus: 401 mg
Vitamin B12: 1 mcg
Vitamin K: 24.4 mcg
Vitamin B6: 0.3 mg
Copper: 0.4 mg
Vitamin B1 - Thiamin: 0.3 mg
Manganese: 0.4 mg
Zinc: 2.6 mg
Vitamin B2 - Riboflavin: 0.7 mg
Vitamin B3 - Niacin: 6.6 mg
Omega 3: 0.3 g
Omega 6: 4.1 g

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